NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 medium Red bell pepper

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the red bell pepper into thin strips and break the broccoli into bite-sized florets.

• 3

  Toss the vegetables on the baking sheet with half of the olive oil and a pinch of the sea salt and black pepper.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and show slight caramelized edges.

• 5

  While vegetables roast, season the chicken breast evenly with the garlic powder, dried oregano, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 3 minutes before serving it hot alongside the roasted vegetable medley.